sweets for my sweet tooth: yema balls

This is another of my holiday cravings: yema!  Yema is a custard candy made simply from egg yolks and condensed milk.  I love mine with a nutty taste so i always jazz it up with a few tablespoons of chopped peanuts.  It is usually shaped in a pyramid and wrapped in colorful cellophane but i don't have the patience to do that so i just shape them into balls.  whatever shape it is, it's the taste that matters.

The yema i grew up knowing is brown in color and a bit crusty on the outside and soft in the inside.  It has a distinct nutty and milky taste i can never reproduce in my experiments.  could it be the use of fresh cow's milk back in the days? or maybe adding corn syrup?  I've searched high and low online for the recipe but failed. I kinda have this feeling that those who know it would rather keep it a secret. hmmm...

So after trying so many recipes, i've finally settled on this one.  Try it and let me know what you think. 

Ingredients:

3 tablespoons unsalted butter
1 can condensed milk
3 egg yolks, lightly beaten
1/2 teaspoon vanilla
2 tablespoons chopped peanuts (i use dry roasted)

Note: This makes about 20 yema balls. i always double/triple the recipe when bringing it to potluck parties.

Procedure:

1.  Heat a saucepan and drop butter until melted under medium heat.

2.  Pour the condensed milk and stir until combined (about 2 minutes).

3.  Add the egg yolks and stir continuously for about 2 minutes.

4.  Add the vanilla and chopped peanuts.

5.  Stir continuously under medium heat until mixture becomes thick (about 20 minutes).  Lower the heat during the last 5 minutes.

6.  Remove from heat and allow to cool completely.

7.  Scoop using 1/2 tbsp measuring spoon and shape into balls using your palm.

8.  To serve, one option is to wrap it in colorful cellophanes. I use colors depending on the occasion.  Green and red for Christmas, orange and black for halloween, etc.  If you don't have colorful cellophanes (i got mine from the Philippines), you can use cocktail sticks or mini-cupcake papers.

Enjoy!

chocolate crinkles

Woke up to a rainy Saturday morning, 3 days before Christmas, too lazy to go out.  My idle mind suddenly had this "evil" thought of baking something sinfully sweet and delicious not only to satisfy my craving but also to share with friends as a holiday giveaway. I thought i'd give chocolate crinkles a try.  I've never done it before and have been thinking about it quite a lot lately for my next baking project.

Chocolate crinkles are delicious, soft fudge-like cookies generously coated with confectioners (powdered) sugar.  My guess is that it is named "crinkles" because the powdered sugar crinkles or cracks, revealing a little of the chocolate underneath.  They are best eaten fresh from the oven or on the day they are baked.  You can also store them in an airtight container and will stay fresh for about 3 days.


Ingredients:

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces semi-sweet chocolate chips, melted
• 2/3 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 1 cup confectioners sugar, sifted

Procedure:

1.  In a microwave-safe bowl, heat the chocolate chips in the microwave for about 1 minute. Stir the chocolates until completely melted. If not, run the microwave again for about 30 seconds, stir until shiny and smooth. Set aside.

If you don't have a microwave, you can use a double boiler or any metal/glass bowl that fits over a saucepan.  Fill the saucepan with water over low heat until it just begins to simmer.  Turn off the stove and place the chocolates on the top bowl and stir continuously until completely melted.  Set aside.

2.  In a mixing bowl, sift together all-purpose flour, baking powder and salt and mix until thoroughly combined.  Set aside.

3.  Cream the softened butter in a mixing bowl using an electric mixer.

4.  Add the granulated sugar and continue mixing for about 2 minutes.

5.  Add the cocoa powder and melted chocolate.  Mix for about a minute.

6.  Add the eggs and vanilla extract and mix until light and fluffy.

7.  Add the dry ingredients (flour, salt, baking powder) and mix again until all the ingredients are combined.

8.  Cover the mixing bowl with plastic wrap and refrigerate for at least 4 hours.  You can also leave it overnight in the fridge if you plan to bake it the next day.

9.  Preheat oven to 350 degrees F and place rack in center of oven.  Line two baking sheets with parchment or wax paper.

10.  Place the sifted confectioners sugar in a shallow bowl.

11.  Scoop the chilled mixture using 1/2 tbsp measuring spoon and form into 1 inch balls using your palm.

12.  Roll the chocolate balls over confectioners sugar until fully covered.

13.  Arrange on a baking tray, each ball should be about 2-3 inches apart.  You should have about 12-15 balls on a baking tray.

14.  Bake for 10 minutes.

15.  Remove from oven and allow to cool then transfer to wire rack to cool.

16.  Arrange in a serving platter, serve and enjoy!

And here's my holiday treat to all of you.  Merry Christmas!!!

halloween cupcakes

It's still 5 weeks away but TV/radio/retail stores are screaming halloween already.  In fact, as early as August while shopping for a dress at Marshalls, I was baffled by the overpowering eerie sight of orange and owl-inspired home decor.  I was like "what's with all the owl?" ^_^   It wasn't until i entered another store with the same themed decoration that i realized it was all for halloween.

Last night while digging into my files i stumbled upon some photos of the halloween cupcakes i made last year.  They are cute and so easy to make and my little cupcake monster loved it!

Here's what you need:

• chocolate cupcakes
• jet-puffed marshmallows
• m&m candies or skittles
• gummy worms
• lifesaver gummies
• licorice candy laces
• chocolate chips
• white frosting (vanilla)
• chocolate frosting (or you can color your white frosting dark brown)
• red and brown decorating icing (i use ready-to-use icing tubes; if you don't have it, just color your white frosting with red and brown and snip a small hole in a ziplock bag to pipe the frosting)
• oreo cookies, finely crushed
• toothpicks

1.  Bake your favorite chocolate cupcake recipe.

2.  To make spider cupcakes:

• Cover your cupcakes with chocolate frosting.   If you don't have chocolate frosting, you can use vanilla frosting and color it dark brown
• Cut a marshmallow in half crosswise.  Stick two marshmallow pieces to each cupcake to make the eyes
• Dab one side of the M&M candy with a little frosting and stick it to the marshmallows.  Use another M&M candy to make the nose.
• Sprinkle the rest of the cupcake with finely crushed oreo cookies (you can also use chocolate sprinkles)
• Using a toothpick, poke 4 holes on each side of the cupcake
• Cute your licorice lace into 8 equal pieces and insert into each hole.  Remember: a spider has 8 legs. ^_^

3.  To make eyeball cupcakes:

• Frost your cupcake with vanilla frosting
• Insert one chocolate chip into the center of the lifesaver gummy
• Stick the lifesaver gummy at the center of the cupcake
• Use red decorating icing to draw small veiny lines on the eyeballs.

4.  To make spider web cupcakes:

• Frost your cupcakes with vanilla frosting
• Squeeze circles of brown decorating gel on each cupcake.
• Using a toothpick, draw a line from the center of the cupcake outward to make a web.

5.  To make worm cupcakes:

• Frost your cupcakes with chocolate frosting
• Cover cupcake with finely-crushed oreo cookies (or chocolate sprinkles)
• Top cupcake with gummy worms.  Make a hole into the cupcake and insert the gummy worms to make it appear that they're coming out of the dirt.

How fun and simple is that?  The secret is using candies you can all find at the store.  There are tons of them, in different sizes and shapes.  Special halloween edition candies are already available at this time so grab them and be creative.

puto with cheese

Puto is a steamed rice cake popular in the Philippines.  It is usually round-shaped and comes in bite-size and cupcake-size, topped with cheese or salted egg or with shredded coconut on the side.  It is also a favorite pair to a savory dish known as dinuguan.  It can be served as a snack or dessert, infused with different flavors with colors to match e.g. purple puto (ube-flavored), green puto (pandan-flavored) or the usual white puto (buttered) topped with cheese.

While puto is so easy to make, your major challenge is getting the bamboo steamer and plastic puto molds.  I already have a bamboo steamer but where, oh where, can i buy plastic puto molds?

Back in May, I experimented on using two alternatives to the traditional plastic molds:  silicone baking molds i got from World Market ($2.49/set of 6 regular size; $2.49/dozen of mini cups) and stainless-steel condiment cups (2.5 oz) from Walmart (less than $1 for a set of 4).  Here's the comparison:

The only visible difference is the size and shape.  The ones i made using the stainless-steel condiment cups are much taller and slimmer while the ones from the colorful silicone cups are shaped like a regular muffin/cupcake with pretty ridges on the side.  While they tasted the same, i personally prefer the silicone cups. 


From then on i've been making puto using the silicone baking molds in both mini- and regular sizes. I have about 4 dozens of these molds so i don't have to hurriedly remove the puto, wash the molds and use them again.   It's also best to remove the puto from the molds after they have cooled completely.

Here's a simple recipe i adapted from Panlasang Pinoy.  This makes a LOT of puto so i usually just use half of the ingredients.  Even that is more than enough for my family of three.

I've also tried using puto mix i got from the Filipino/Asian store and tasted just as good. Just follow the directions in the box and add cheese.

Ingredients:

• 4 cups flour, sifted
• 2 cups sugar, sifted
• 2 1/2 tbsp baking powder
• 1 cup evaporated milk
• 2 1/2 cups water
• 1/2 cup butter, melted
• pandan essence (optional)
• 1 piece egg, raw
• small slices of cheese (i use Kraft American Singles sliced in strips)
• water for steaming

Procedure:

Note: If you're using puto mix, skip #1 & #2 and proceed to #3.

1.  In a mixing bowl, combine the flour, sugar and baking powder then mix well.

2.  Add the melted butter, evaporated milk, egg, water and pandan essence (about 5 drops)  then mix all the ingredients thoroughly.

3.  Pour the mixture in individual molds about 3/4 full.  For a cheesier taste, i fill the mold enough to cover the bottom, drop about an inch strip of cheese and fill it again. By doing this, your puto is not only cheesy on top but also inside :)

4.  Fill a wok or pan that fits your bamboo steamer with water until just below the bottom of the bamboo. Cover and set the water to boiling.

5.  Arrange the molds in the steamer, cover then steam for about 20 minutes.  If you’re using a metal/stainless-steel steamer, place a cloth between the pan and the cover. The cloth will catch the steam and prevent the condensation from falling into the puto which will prevent them from rising properly.  (I experimented on this too out of curiosity.  I used a glass lid and as expected, the puto didn't rise).

6.  When you're down to the last minute, remove the cover and quickly top each puto with cheese slices.

7.  When done, remove from the steamer and let cool completely.  If you remove them from the molds while they are still wet, hot and soggy, you will disfigure them.

8.  Do the same with the remaining mixture. Make sure you check the wok/skillet if you have enough water for steaming before you start the next batch.

9.  Serve either hot or cold.

Enjoy!

filipino style chicken empanada *step-by-step guide*

Empanada is a type of pastry stuffed with meat, potato, carrots, and green peas, among others, which is made by placing the filling in the middle of a flattened dough and sealing it by folding the edges.  It is common in the Philippines, Latin America and Western Europe.

It can be baked or fried and usually stuffed with either chicken, pork or beef...perfect for breakfast, parties and snacks. 

My husband always brags about her Lola Ester's best-tasting empanadas.  His aunts say the same thing but unfortunately, none of them knew how to replicate it or at least kept a recipe. *tsk tsk*  Auntie Norma found a set of dough press in their kitchen couple of years ago, she said it belonged to Lola Ester and since she has no use for it, she passed it on to me.  They looked new, still in the original package.  It's as if Lola Ester bought it but decided not to use it (my guess is that having done it countless times, it must have been easier for her to fold and press the dough manually).

After years of ignoring the dough press, I have decided to give it a try.  The filling was easy - similar to making menudo - but it's the dough that intimidates me.  I started really slow but after the first batch finally got the hang of it. Practice... practice.  I've made about 2 batches for the past couple of weeks.   I'm thinking of bringing it to our next potluck party :)

For all of you out there who thinks it is a difficult task, let me show you how to do it step-by-step complete with pictures.  Grab your rolling pin and let's have fun! :)

Chicken Empanada Recipe

Filling

2 lbs coarsely chopped chicken (you can use chicken breast but thighs taste better)

2 tbsp cooking oil

salt and pepper to taste

1 piece medium-sized yellow onion, minced

2 gloves garlic, minced

1 medium potato, diced

1 carrot, diced

1/4 cup raisins

1/2 can cream of asparagus soup

1/2 cup green peas (if you don't like green peas like me, you can disregard this)

2 hard-boiled eggs cut into strips (optional...boil the eggs when you are ready to put the filling onto the dough)

1. In a heated pan with cooking oil, saute garlic, onion & carrot until onions are soft and translucent.
2. Add chicken and stir fry until meat is cooked thru (about 5 minutes). 
3. Add cream of asparagus soup and potatoes and cook until vegetables are tender (about 10 minutes).
4. Add green peas and raisins and simmer for about 5 minutes.
5. Sprinkle with salt and pepper.
6. Remove from heat. Set aside to cool or store in refrigerator overnight.

Tip:  Prepare the filling ahead of time.  I usually cook it at night and refrigerate overnight to make the flavors blend really well.  If you're in a rush, give it at least half an hour to cool down... you don't want to put a hot filling straight onto the dough. 

I've also tried freezing the extra filling i had and used it for the next batch a couple days later.  Works great too.

Dough

3 cups flour

1/4 cup sugar

1/2 tsp baking powder

1/2 tsp salt

1 cup butter, cold

6 tbsp ice water

1 raw egg (for use later as egg wash - see instructions #16-18)

Tools you need: rolling pin, pastry blender (if you don't have one you can use bread knife/fork), pastry brush, round cookie cutter or dough press

1. In a mixing bowl, combine the flour, sugar, baking powder and salt then mix well.
2. Cut the cold butter into small thin pieces and drop them on the mixing bowl with the dry ingredients.
3. Using a fork, two bread knives, a pastry blender or your fingers, work the butter into the flour (i use both pastry blender and fingers).
4. Don't stop until the mixture resembles coarse crumbs. 
5. Add cold water one tablespoon at a time and mix all the ingredients thoroughly.
6. Keep mixing until a dough is formed.
7. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a pingpong-sized ball is formed. Do this until all the dough is consumed. Chill in refrigerator for at least 20 minutes or until ready to use.
8. On a floured surface and with floured hands, press the spherical dough with your palm to make it flat.
9. Use a floured rolling pin to flatten it fully while creating a round shape.  Make sure the flattened dough is wide enough to fit on your dough press or a round cookie cutter.

Got that? Easy, huh! :)  Now time to put the filling.  If adding hard-boiled egg, make sure you have it ready, sliced into strips.

If using a dough press:

10.  Pick the size you want for your empanada (i use medium mold)

11.  Take the flattened/rolled dough and place it directly onto the "bowl" shaped, top side of the mold. Gently press and stretch out the dough into the bowl area and over the ridged edges.  Fill with about 1 tbsp of chicken filling and 2 small slices of hard-boiled egg on half of mold. (using your fingers or a small brush, you can also moisten the edges of the dough with a little water so that the dough will stick together better.  I'm too lazy to do this.)

12.  Gently close it and apply light pressure.  Remove excess dough and use again when you have enough excess dough to shape a ball.

13.  Gently open the mold.  See how pretty it is? ;)


If you have no dough press:

Use a round cookie cutter or top rim of any bowl to press on the dough, cut a spherical shape then remove excess dough.  Place the filling and slices of hard-boiled egg at the middle of the dough.  Fold the dough so that opposite ends meet then press the edges together and seal with fork or twist/fold/pinch.  As you can see in the photo, i'm not very good at it.

14.  Preheat oven to 400 degrees Fahrenheit

15.  On a greased baking tray or lined with waxed paper,  arrange the sealed doughs.

16.  Prepare the egg wash by cracking an egg and separating the  white from the yolk.

17.  Beat the egg white lightly and mix about 1 teaspoon of water.

18.  Brush each empanada with egg wash. 

19.  Bake for 25 minutes.  

10.  Remove from oven and allow to cool in tray for 5 minutes.

21.  Transfer on a cooling rack.

Note:  You can also deep fry at 365 degrees F for about 5 minutes, turning once to brown on both sides. Drain on paper towels.    

ENJOY!

IKEA meatballs (some assembly required)

Last time we went to IKEA, i grabbed a bag of frozen meatballs and mashed potatoes, a packet of cream sauce and a jar of lingonberry jam with the thought of satisfying my craving for swedish meatballs without having to drive an hour or so and make up an excuse to buy furniture or home accessories.  And that's exactly what we had for lunch today.

Like all things IKEA, I followed the instructions, assembled them all together on a plate and voila! IKEA lunch right in my very own home.  My son loved it and i was thrilled that i can have as much jam as i want.  Lately we've noticed that IKEA only serves a teeny weeny serving of this jam (about 1 teaspoon) and my husband complains everytime 'coz he wanted more. 

For the cream sauce, the instruction was a bit vague as it says "add cream and contents of packet."  Cream? what cream? I thought it meant the cream sauce packet but why does it have to say cream AND contents of packet? hmmm... After looking it up (thanks google!) i figured it requires heavy cream but since i don't have one, i used whole milk.  No problem there, tasted just the same.

 

 

nom nom nom...

cheesecake squares

Pardon the lack of art in my photo but this will do for now until i take a better picture.  This cheesecake bar recipe is so easy and simple, anybody can do it.  I first made it a couple of years ago when we had a party at home for the World Cup championship game between Spain and Netherlands. I couldn't count how many times i've made this since.

Ingredients

for the Crust:

• 1 cup all-purpose flour
• 1 stick butter, melted
• 1/4 cup packed light brown sugar
• 1 cup chopped pecans or macadamia nuts

for the Filling:

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla or almond extract

Directions

1.  Preheat oven to 350 degrees F.

2.  Combine flour, brown sugar, pecans or macadamia nuts, and butter in bowl.

3.  Press dough into an ungreased 13 by 9 by 2-inch pan.

4.  Bake for 12 to 15 minutes or until lightly browned.

5.  Make the filling:  beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer.

6.  Add eggs and extract, beat well. Pour over crust.

7.  Bake for 20 minutes. Cool completely. Cut into squares before serving.

Decorating suggestions: drizzle with melted chocolate, top with chocolate shavings, mint leaves or berries, you can also write your message on the bars (one letter per bar) using a decorating gel.

breakfast swirls

Tired of the usual pancakes and toasts for breakfast? how about surprising your loved ones with a breakfast pastry that's pretty, light and delicious yet so easy to make? I'm talking about bite-size almond swirls guaranteed to disappear as quickly as you made it.

almond swirls fresh from the oven...yummy!

The secret? store-bought refrigerated crescent dinner rolls.  It saves you half the preparation time because you don't go into the trouble of kneading, rolling and messing with the dough ... perfect for beating the breakfast rush hour so you can spend your precious time on more important things like actually sitting on the breakfast table and enjoying each and every bite with your family.

As my son's favorite Yo Gabba Gabba song goes... "try it, you'll like it!" :)

BREAKFAST SWIRLS

Ingredients

6 ounces cream cheese, softened

1/2 cup confectioners' sugar
1/4 teaspoon almond extract (or vanilla extract)

1/2 cup slivered almonds, chopped fine

2 (8-ounce) cans refrigerated crescent dinner rolls (i use Pillsbury brand, original)

1 egg white

1 teaspoon water

for the Glaze

1/2 cup confectioners' sugar
1/4 teaspoon almond extract (or vanilla extract)

4 teaspoons milk

  

Directions

1. In a small mixing bowl, beat the cream cheese, almond extract, and sugar until fluffy.
2. Fold half of the chopped almonds into the cream cheese mixture.
3. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.  Do the same with the other can.
4. Spread each rectangle with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. 
5. Starting at the short end, roll each rectangle tightly into a cylinder.  The rolled dough should resemble an egg roll.  Lightly press the ends and sides to seal in the filling.
6. Place on a plate, cover with plastic wrap, and chill until firm, 30 minutes to 1 hour. Preheat the oven to 350 degrees F while the rolls are chilling.
7. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets.
8.  In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
9.  While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the glaze over the warm swirls.

 Makes 32 swirls.

  

Tips

Now before you hurry to gather the ingredients, be sure to read this first:

• For the almond extract in the filling, start with 1/4 teaspoon if you are making it for the first time.  If you think it is not enough, then add more in your future attempts.  It is better to start with less almond extract because with or without it, I guarantee that your swirls will disappear like magic!   
• If you don't like almond, you can easily substitute it with vanilla extract.  No problem.  Or you can skip the almond in the filling and still get the 'kick' because you are using it in the glaze.  Or you can totally disregard almond in both the filling and glaze and use vanilla extract.  It is really up to you.
• You can make as many variations as you can think of.  Use pecan nuts, chopped raisins, chocolate glaze, sprinkle some cinnamon, add orange or lemon extract, add strawberry jam or whatever jam you like.  Try your favorite nut.  I've done this with pecan and it was delicious! 
• Divide the rolls and make a variety.  One time i made half of the batch with raisins and cinnamon for my son and half with just the basic recipe (my husband is allergic to raisins and he hates cinnamon).  Both of them are happy. :) 
• Be sure to wait for the swirls to cool for 3-5 minutes BEFORE you pour the glaze.  If you do it as soon as you take them out of the oven, the glaze will melt. 
• Divide the recipe into half if you think 32 swirls are just too much for you or your small family.
• You can prepare the rolls at night before you go to bed, chill in the refrigerator overnight then in the morning just slice, arrange in baking sheet and bake.  While waiting you can wash your face, comb your hair and put on your favorite lipstick!  Everyone would be thinking how awesome you are while they munch on these yummy goodies. *wink*

cassava cake *tried & tested*

Made cassava cake this afternoon for our snack and finally snapped a close-up photo of it before i rewarded myself with a slice.  There are many versions of this classic Filipino dessert - there's the cassava leche flan, cassava bibingka, cassava with grated cheese and cassava with langka (jackfruit).

My recipe is very basic and so simple even my 4 yr old can whip it up in a few minutes (he actually started helping me when he was 2). I recommend it if you are making this cake for the first time.  The batter consists of frozen grated cassava, condensed milk, evaporated milk, coconut milk, eggs, macapuno strings, vanilla and butter.  For the topping I simply spread condensed milk evenly and let it bake until golden brown or slightly burnt which i like. 

Personally, i prefer this version because it's guaranteed to please anybody.  Not everybody likes jackfruit or cheese, right? And some people may not want a leche flan topping because that would be like a double whammy of sweetness.  It's also the version i grew up with and having traveled extensively in the Philippines, this is the most popular (and affordable) version.  Give it a try.

Click here for my recipe.

black forest cake ala Red Ribbon

Filipinos love black forest cake and if there's a version that elicits moans and groans from anyone who takes a bite, that would be the one they sell at Red Ribbon Bakeshop.  This mouth-watering liquor-moistened chocolate cake, brimming with cherries, cream and generous strips of chocolate shavings is no doubt Red Ribbon's most popular and best-selling cake. 

I am one of those people who embrace and adore this cake, surrendering myself to its lusciousness while i pause and reflect, ponder and wonder about how different yet delightful it tastes.  Even by doing so it has never occurred to me, after all this time, to ask about the origin of its name.  Having said that I have a confession to make:  for the past 2 decades that i have been enjoying this cake, i actually believed that it is simply called black forest because of the chocolate shavings that resemble tree branches. haha.

A couple of weeks ago I researched on this cake to satisfy my curiosity and here's what i found out:  It is a dessert known as Schwarzwälder Kirschtorte that originated from the Black Forest area in southwest Germany.  It is named after the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries. With its distinctive cherry pit flavor and alcoholic content, this ingredient gives the cake its unique flavour. 

The dessert has many versions, some without alcohol and others substituting kirsch with rum or other liquors.  Since i am only interested in Red Ribbon's version, i searched the internet and luckily stumbled upon a recipe from LtDan'sKitchen.com.  I followed his cherry filling and cream frosting recipes. Thank you so much Dan!

For the chocolate cake, i simply followed the recipe posted on the back label of Hershey's unsweetened cocoa powder.  I couldn't find cherry liqueur or kirschwasser so i grabbed a bottle of Kahlua rum and coffee liqueur instead.

The result is a delicious cake just like i imagined it: sweet and chocolatey with that strong but not overpowering cherry taste and a surprising kick coming from the rum balanced by the bittersweet chocolate shavings (you can use semi-sweet if you like).   It was fun to assemble too and the cherries on top really made it look so pretty and tempting.

My only complaint is that the whipped cream frosting is not sweet enough for my taste but then it's just a matter of personal preference.  Next time i plan to add a little more confectioner's sugar to satisfy my sweet tooth.

Believe it or not i had it for breakfast today... perfect with my french-pressed coffee.  From now on i'll never look at a black forest cake the same way again.  :)

Cake: (Hershey's perfectly chocolate cake or use your favorite chocolate cake recipe)

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
 

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely preferably in the refrigerator so it will firm up a bit. 
 
I usually bake my cake layers a day or two before using them and while still hot, cover/seal them with plastic wrap and freeze until ready to use.  It takes only about 15 minutes to thaw them.

 

Cherry Filling: (recipe from LtDan'sKitchen.com)

• 1 bottle (24-30 oz) of maraschino cherries
• ½ cup syrup from the maraschino bottle
• ¼ cup rum, brandy or coffee liqueur + 4 tbsp extra for drizzling (i used Kahlua rum & coffee liquer)
• 1 tbsp. cornstarch 

1. Reserve about 16 cherries for garnishing and slice the rest into halves.
2. Simmer the sliced cherries and ½ cup cherry syrup from the bottle over low heat. Add the liqueur.
3. Dissolve the cornstarch in about 2 tbsp of water and add into the cherry filling. Let the syrup thicken. Make sure that the syrup coats the back of the spoon when lifted.
4. Remove from the heat and let it cool to room temperature.

Whipped Cream frosting: (also from LtDan's Kitchen or you can use your favorite whipped cream frosting)

• 4 cups of chilled heavy whipping cream
• 1 packet unflavored gelatin (dissolved in ¼ cup hot water)
• ¼ cup of confectioner’s sugar
• ½ tsp vanilla

1. Chill the cream in the fridge for at least a day.
2. In a cold metal bowl (freeze metal bowl and beaters for about 10 minutes before using it), beat the cream at medium speed and slowly drizzle in gelatin. Increase the speed to medium high and gradually add in the sugar. Continue beating until the stiff peak stage. Add the vanilla and combine to mix.
3. Keep the frosting in the fridge unless you are ready to use it. It is best to make the whipped cream prior to frosting the cake.

Assembly:

(Note:  It is best to cool the cake in the refrigerator until it firms up before doing this or thaw for about 15 minutes if frozen)

1. In a large cake dish, lay one cake layer and sprinkle with 1 tbsp of liqueur. Spread a third of the cherry filling and top with about a fifth of the whipped cream frosting.
2. Lay the second layer of cake and do the same as above.
3. Drizzle the top layer with 1 tbsp of liqueur.
4. Cover the cake with a crumb coat and let it rest in the fridge for about an hour. Add the final frosting and pipe rosettes of the cream filling on top of the cake and garnish with chocolate curls (semisweet or bittersweet). Top rosettes with the reserved cherries. Let the cake rest in the fridge in a cake box for about 6 hours before serving.

watermelon baby stroller

Last Saturday we had a surprise baby shower for soon-to-be mommy Mae or whom we fondly call "muffin." Too lazy to bake sugar cookies or cake, I decided to try my hand on making a watermelon baby stroller.  Luckily i found a perfectly-sized watermelon at Safeway: large and oval-shaped.

I drew the cutting lines for the watermelon with a permanent marker the night before the party but carved it an hour before we left the house to maintain its freshness.  I used orange, lemon and grape for the wheels and stuck them to the watermelon using a wooden skewer (toothpick is not enough to hold them together) and i created the handle using the extra piece of watermelon.  I hollowed out the watermelon with a big spoon, sliced them and threw them back on the "stroller" and added red and green grapes and strawberries.  For the baby i grabbed a lemon, drew the outline of the baby's sleeping face and framed it with a chinese cabbage.

And here's the result:

Isn't that pretty?  I just fell in love with that baby sleeping in the stroller.  Marianne and i had fun practice drawing the baby's face on a tissue paper... we were laughing 'coz the first one i drew was smiling too much :)  It was a hit at the party and i was happy too that the fruits i got from the store were sweet and yummy.

If i am to do it again, there are two things i would change to improve it: the handle which should be slanted at the end to make it look more attached to the stroller and the wheels which should have been more upright. 

The shower party was fun especially with all the food everyone contributed and the gifts for baby, the girls doing a great job in decorating, setting up the dessert table and facilitating the games and all the boys who participated in it.  Wish we could do baby showers more often. :)

Anakin Skywalker cake

My son who recently turned 4 is crazy about Star Wars. He is so into it he calls himself Anakin. He knows each and every character and everyday he works on his lightsaber skills. He can also play Lego Star Wars III: Clone Wars in Xbox recommended for anyone over age 10.  When i watch him play, it really amazes me how he figures it out and sometimes when he plays with kids much older than him, he complains that it takes so long for the other kids to complete the level.  His birthday wish is  the Lego Star Wars: The Complete Saga game which we got him day after his jump party.

So for his 4th birthday party with friends at daycare, i made him an Anakin Skywalker/Star Wars cake. It's a simple 2-layer 9-inch round chocolate cake with chocolate filling and vanilla frosting which i colored sky blue. I baked the cakes the night before and let them cool overnight. The following day I finished stacking, crumb-coating and decorating about an hour before we left the house. 

Using a star tip, i made rosettes around the top of the cake and shells at the bottom.  I then decorated the side and the rosettes with colorful jumbo stars.   To sort of elevate the Anakin Skywalker figure, I used a cupcake placed upside down, frosted and sprinkled it with small stars.  I glued a straw to Anakin's right leg, inserted it to the cake to stabilize the figure and with my colorful decorating icing gel i wrote "Happy 4th Birthday Racrac!"  

My little Jedi loved his cake! When he woke up and saw me decorating he said "wow... i love it!" and during the party he wouldn't let any of his friends touch his cake! It's so easy and simple but enough to make my son beam with pride and joy. Tasted yummy too! :) 

By the way, i forgot to put one more accessory which is the Star Wars logo.  It should be right under Anakin in front of the cupcake. The logo is actually the figure stand that comes with the toy. I only realized i forgot it after we got home and i started cleaning up the kitchen.  I found it buried under the spatulas and piping bags! Oh well... ;) 

Happy decorating!

sweet Valentine's!

sweet and creamy heart-shaped leche flan for Valentine's. it's the little extra to ordinary things that make it extraordinary...

♥ Happy Hearts day everyone! ♥

2012 cake project #2: camouflage cake

Yesterday we had a birthday party for Noel, one of our close family friends here in California and also a member of the abtikdabarkads group. He is also my husband's firing buddy so i first thought of making him a rifle target cake but after doing some research realized that it would only look good with fondant.

So i decided to make him a camouflage cake instead and piped the frostings one by one (!) using a small star tip. I wasn't successful in getting the camo pattern and colors right 'coz i got lazy and only had primary colors available but i hope you get the idea hehe.. And surprise, surprise! it's a camouflage cake inside and out! :)

For the cake, i used a white cake recipe, divided the batter into three and colored them with green, dark brown and tan (achieved by adding only a little brown to the white batter). Then i randomly filled three 9-inch round cake pans with spoonfuls of the colorful batter. Here's how they looked before and after i baked them:

After the cakes have completely cooled, i stacked three layers and filled with store-bought rich and creamy chocolate frosting. I applied a thin crumb coat, let it rest in the fridge for about an hour, then took it out again to pipe the camouflage design. I used vanilla frosting colored with green and light brown and the remaining chocolate frosting. Like i said i got lazy and was running out of time so i randomly piped around the cake.

Here's the finished product... Happy 39th Noel! :)

2012 cake project #1: Chocolate Mocha Cake

my first cake project of the year! it's a 3-layer chocolate cake with mocha buttercream filling and frosting topped with dark chocolate-covered coffee beans and wrapped with chocolate lattice. For my friend Shelle who recently rediscovered her love for coffee.

thanks to some useful internet sites out there, i was able to come up with a really pretty cake. except for the chocolate-covered coffee beans, everything else are made from scratch. the chocolate cake recipe is the 'better than sex chocolate cupcakes" which i got from 52 kitchen adventures. While the recipe is for cupcakes which i've tried last year for my halloween treats and loved it, I had no problem using it for the cakes. I just doubled the recipe and filled four (instead of 2) 8-inch round pans. That way, i don't have to use a cake leveler to cut the cakes in half. The best thing about this recipe? the cakes come out flat so no need to use a serrated knife to flatten the top.  I only used 3 layers so the extra cake i kept in the freezer for my husband to enjoy later. 

The mocha buttercream is from sweetpaprika.com. I checked a number of recipes online but some of them used cocoa powder which i think is too much given the fact that i already have a chocolate layer cake. Sweet paprika did not use cocoa powder and the frosting amazingly tasted light and fluffy...just the way i imagined it! Since i am making a 3-layer cake and will be using mocha buttercream both as filling and frosting, i doubled the recipe.

For my favorite part: chocolate lattice. Our friends asked me how i managed to make a lattice around the cake without breaking it? Thanks to Irvin Lin over at eatthelove.com. I stumbled upon his blog while looking for a triple chocolate recipe when i saw that beautiful chocolate lattice and thought i had to make it! It's perfect for covering imperfections on the side of the cake and it's so pretty that people will think you actually slaved for it! Don't get intimidated, i guarantee it's one of the easiest way of decorating a cake.

For the final touch i piped some swirls on top of the cake and at the bottom using a 1M tip and topped each swirl with dark chocolate-covered espresso beans i got from Trader Joe's.   And since it's for a birthday, i wrapped a ribbon around the cake for some added drama :)

Happy 40th Birthday Shelle!!!